














THE ART OF CARVING 


ote 


THOMAS M. HILLIARD 
Waldorf—Astoria 
New York 


(Nees MADE FORT ES sin 
CHAS. GOODALL & SON, LTD. 
pitas LONDON, ENG. “Tec 
By LIVERMORE & KNIGHT CO. 


PROVIDENCE, R. I., U. SA. 


FISH — 
Baked Fish 


Cod’s Head and Shoulder 


Fish Knife . 
Mackerel . : 
Salmon 

Turbot 


MEATS 
Beefsteak . H 
Breast of Veal . 
Calf’s Head 
Fillet of Beef 
Fore-quarter of Lamb 


Index 


32 
at 
33 
32 
32 
33 
34 


II 
13 
18 
22 
I2 


17 


MEATS—Coxntinued 


Ham . 
Haunch of Mutton 
Knuckle of Veal 
Leg of Mutton 
Leg 6f Pork 
Loin of Mutton . 
Loin of Veal 
Ribs of Beef 
Roast Pig 
Round of Beef 
Saddle of Mutton 


Shoulder of Mutton 


Sirloin of Beef 


Fowl 


Haunch of Venison 
Partridge, Woodcock and Kenvuss 


Pheasant 


° 


POULTRY AND GAME 


21 
15 
19 
15 
21 
14 
19 
I2 
20 
13 
17 
16 
II 


23 
23 
31 
29 
29 


POULTRY AND GAME—Continued 


Pigeon 
Rabbit 
Roast Duck 
Roast Goose 
Roast Hare 
Turkey 
Wild Duck 


° 


28 
30 
26 
26 
29 
25 
27 








The Art of Carving 


ARVING isan Art. Therefore proficiency in carving ts 

largely the result of practice and study. That there should 

be so few persons who are able to carve well seems strange, and 

the person who does carve easily, neatly and gracefully, has 
acquired an ability of which he may well be proud. 


The following pages are intended, so far as may be, to give 
such instructions or suggestions in regard to the art of carving 
as may be written, but as stated above, these instructions can 
only be used to advantage in conjunction with careful practice. 


Bear in mind that no great personal strength is required in 
carving ; more depends on address than force. 


Some knowledge of the bones, joints, tendons, etc., will help 
the beginner, and this can best be acquired by a study of the 
materials before they are cooked. Housewives have opportunity 
for this study, but most men must learn by experience after the 
meat is put before them. 


It ts expected that the butcher will facilitate the carver’s work 
by cutting the meat properly and dividing the bones and cutting 
particularly tough tendons. Tt is the duty of the cook to see that 
the meat is thus delivered in proper shape ; the cook should also 
take care that all unnecessary skewers, strings, etc., are removed 
before sending the meat to the table. 


The platter should always be large enough to conveniently hold 
the meat or fowl not only before carving, but after the various 
slices or parts are separated. The dish should be placed near 
enough for the carver to reach tt without rising, and, tf neces- 


sary, his chair should be elevated so as to give him proper com- 
mand of his subject. 


Grasp the handle of the fork with the palm down and fore- 
finger extended ; insert the fork deep enough in the meat to hold 
_ it firmly. Work slowly and carefully ; do not create a shower 
bath of crumbs and gravy. Cut straight, uniform slices—this 
zs more eastly said than done. When ‘‘ very thin”? slices are 
asked for, less than one-eighth of an inch in thickness 1s under- 
stood; ‘‘thin’? means from one-eighth to three-sixteenths ; 
‘* medium’? means at least a quarter of an inch thick. 


In serving, give each person a share of such parts as are 
considered choicest; show no partiality ; of course, ask each one 
his preference. Keep each portion served compact, not mussy, 
and after all are served the remainder should appear as neat 
and inviting as possible. 


Meats 


‘S| IRLOIN OF BEEF. This is served differently at various 
tables, some preferring to have the fillet, or undercut, on 
top. The reverse way, as shown in the diagram, is the more 
common. There aretwo ways of cutting this joint. The better 
way is by carving long thin slices from F to E; 
the other is by cutting it across from C to D; this , 
last way is wasteful. The most tender part is in fiay— 
the fillet or undercut; here will be found some | 
delicate fat, part of which should be given with X@zpr= 
each piece, but only to those who care for fat. 
In carving from F to E, insert the knife just above the bone at 
the bottom, run it sharply between the bone and meat, and 





II 


also divide the meat from the bone at the side of the joint. The 
slices will then come away more easily. 


BS OF BEEF. This may be carved similarly to the 
a from B to A, that is, and cutting long slices, 











as a-si-A so as to give fat and lean together. In 
Ly, Fg) case the backbones are not removed be- 
ie ae fore cooking, cut close to the backbone 
(Gpiuni, : 

Wey) uuu ul down to the ribs. 


'F ieee OF BEEF. This resembles a round of beef and 
is carved similarly to it, in thin and very smooth slices, 
off the top. Help some of the stuffing with each slice, 
and give some of the browned outside slice to those who 
relish it. 
12 


Rigtaw OF BEEF. This requires no illustration, as it 

is very easy to carve. Cut a thick slice from the top, so 
as to leave a smooth surface; then cut thin and very even 
slices across the top, and with each slice from the lean a deli- 
cate morsel of the fat should be served. Portions of the 
browned outside slice may be given to those who care for it. 
A steady hand and an extra sharp knife are required for 
this joint. 


SRE EF STEAK. Sirloin steaks are generally served with the 

bone; occasionally the bone is removed and the tenderloin 
and upper part pressed close together; when served thus, it is 
placed on the dish with the tenderloin next to the carver. He 
cuts in long narrow strips from the fat edge through the tender- 


13 


loin and gives each person a share of both tenderloin, upper 
part and fat. Porterhouse steak has no bone and is cut and 
served the same way. 

When sirloin is served with the bone, cut the tenderloin 
away from the bone, then remove the meat from the upper side 
of the bone; cut both pieces in narrow strips and give some of 
both to each person. Rump and round steaks should be cut 
across the grain. The several parts of a large rump steak vary 
much in quality, and discretion in serving should be exercised. 


IN OF MUTTON. The most important part of carving 
this joint must be done by the butcher; that is, the joint 
should be thoroughly well jointed by him 
before it is cooked. This accomplished, and 
the meat brought on in proper shape, insert 
the knife at A, between the bones, and bring 





14 


it down sharply to B. Serve one chop or rib to each person, 
with some of the kidney and fat, if desired. 


G OF MUTTON. The best part of this joint is found at 

A; insert the knife there and cut thin, deep slices each 
way as far in as B. The fat will be found 
near the line C to D. The knuckle end is 
always dry and well done and the larger end 
more juicy. This helps to meet the desires 
of each person. 





UNCH OF MUTTON. First make a deep cut, down 
to the bone from A to B; then carve in slices of medium 
thickness, along the line from DtoC. The leg is sometimes 


15 


served with the haunch and makes a difficult joint to divide; 

it can be done after much practice, but the division can best 
A be accomplished in the seclusion of the 
¢ kitchen. 








Dj-----~--------- - 5 


SAAN 
LLY 


S Bibaes OF MUTTON. As shown in the illustration, 

this joint should be placed on the platter with the thick 
part uppermost. Cut in to the bone from A 
to B and carve as many thin slices as possible 
from each side of the cut. Then carve from 
C to D and C to D, each side of the blade 
bone. The line E to F shows the location of 
the good fat. 





16 


S peg OF MUTTON. There is a diversity of opinion 

as to how this choice joint should be sent to the table, 
hence no illustration is given. The tail end should rest on the 
left of the platter. Insert the fork firmly near the centre; cut 
the whole length of it down close to the backbone, cutting 
long thin slices; slide the knife under and divide the slices from 
the bone; repeat on the other side ofthe back. Choice pieces 
of tenderloin and fat may be found under the ribs. 


FF ieee OF LAMB. The experienced carver 

here meets a foe worthy of his steel. This is a difficult 
joint for a beginner, and affords a fine field for judgment and 
dexterity. First divide the shoulder from the breast, by pas- 
sing the knife lightly around the dotted lines A, B, C, D and E 
to cut the skin. Then raise the shoulder with the fork and cut 





17 


in the same place again; cut so as to have a fair portion of the 
meat on the ribs, and lay it on a separate dish. The other 
part should be sprinkled with pepper and 
salt, or say a dressing of butter, lemon 
juice, cayenne pepper and salt. Then 
separate the ribs from the brisket by 
cutting through the meat on the line F 
to E. Carve the ribs from I to K and 
the brisket Gto H. Serve each person a portion of the part 
he prefers. 





Bosse OF VEAL. The ribs and brisket constitute 
breast of veal. Separate these two parts by passing the 


Note. Loin of Lamb, Leg of Lamb, Shoulder of Lamb, Saddle of 
Lamb, are carved in the same manner as the corresponding joints of mutton. 
These, being small joints and expensive when first in season, should be 
helped sparingly. 

18 


knife from A to B; cut the ribs apart, E 
to F, and divide the brisket in the direc- 
tion of C to D. Serve a portion of the 
brisket, rib, and a slice of the sweet- 
bread, if any, to each person. 





¢ UCKLE OF VEAL. Carve in the direction of the 

dotted line A to B. The best slices will be from the 
thickest part of the knuckle, near and outside 
the line. 








Wy ynpwe 
Wis 


Le OF VEAL. This resembles a loin 

of mutton in appearance and, like it, 
is easily carved if the butcher has properly ADD: 
jointed it. Cut between the bones, and give aeeeres 





Norte. Carving a Forequarter of Veal is practically the same as Fore- 
uarter of Lamb or Mutton, and the Shoulder of Veal about the same as 
houlder of Mutton. 


19 


each person a piece of the kidney and kidney fat which will 
be found beneath the joint. 


[pyoast PIG. This old-fashioned dish is not seen very often 
but is perhaps usual enough to make carving directions 
of possible service. It is generally sent to table as shown in 
the cut. First separate the shoulder from the body by cutting 
around the circular lines A, B, C; then sep- 
arate a leg in the same way. Cut between D 
and E to divide the ribs. Slices may be cut 
from the shoulders and hams. The other 
half is treated in a similar fashion. All parts 
of a young pig are considered good; still 
guests should be asked to state their preference. Serve each 
portion with sufficient stuffing and gravy. 
Very young pigs are sometimes served whole. In this case, 





20 


cut off the head first, (your knife must seek the neck joint), 
then cut off the shoulders and legs as directed above; split the 
backbone the whole length, then cut ribs and other parts as 
directed for ordinary roast pig. 


AM. Use a very sharp and thin knife. Commence about 

the middle of the ham and cut wide delicate slices, 

through the thick fat down to the bone. Hold the knife in a 
slanting direction from the thick part towards the knuckle. 


[BES OF PORK. Carve across this joint and commence 
—— about half way between the knuckle and the larger end, 
cutting thin deep slices. Sage and onion are usually sent to 

Norte. Loin of Pork is essentially the same as Loin of Mutton, Veal or 


Venison; the other dishes of pork do not require any special directions as to 
their carving or serving. 


21 


the table with this dish—sometimes the leg is stuffed. Some 
of the dressing or stuffing should be given to those who 
desire it. 


(@Avrs HEAD. This dish is not often seen on 

American tables, and when first met with looks rather 
formidable. It is, however, very easily 
carved. Cut medium thick slices from B 
to A, letting the knife sink to the bone. 
Cut down at the back of the throat—C 
to D—to get the sweet-bread. Some nice 
lean meat will be found when the jawbone 
is removed. The tongue and brains are served separately, and 
each guest may be asked to have some. 





22 


Poultry and Game 


[MOWL. The carving knife for poultry is smaller and lighter 
than the meat carver; the handle is longer and the knife 
more pointed. 

In carving a fowl, fix the fork firmly across the breast bone 
and take off the wing by dividing the joint 
near A; lift up the pinion with the fork 
and draw the wing toward the leg, which 
will separate the fleshy part more naturally 
than by the knife. Cut to the bone 
between the leg and body, (between C 
and B), give the blade a sudden turn and the joint will break 
if the fowl is not too old. If the joint does not break, force 





23 


the leg away from the body with the knife; this will show the 
position of the joint, which can then be cut through. 

Capons and large fowls may be sliced thinly across the breast, 
but if the fowl is small, draw the knife along the edge of the 
breast bone on either side and take the meat away from the 
bone. Separate the collar bone from the breast by inserting 
the knife at the broad end of the bone and turning from the 
body until the smaller piece of the bone breaks off. Then 
divide the breast from the back by cutting through the ribs, 
close to the breast. Turn up the back, press the point of the 
knife about half way between the neck and rump, and on rais- 
ing the lower end it will separate easily. Free the side bones 
by cutting close to the backbone from end to end on each side. 


Note. It is not generally necessary to cut up a fowl so completely as 
described in the foregoing. In most cases a division of the wings and legs 
and slicing of the breast is all that is required. 


s 


The breast and wings are the most delicate parts, but the 
leg is more juicy in a young bird. 


“Y Vhvaigiae Insert the fork firmly across the middle of the 
breast bone. Sever the wings and thighs close to the 

body; it requires some practice to find the joints, but if the 
bird is tender they will come partly asunder if the limbs are 
bent away from the body. Carve the breast in thin slices, tak- 
ing some of the crisp outside with each slice. Turn the bird 
partly over and remove the oyster and small dark portions on 
the side bones. 

Give a portion of the stuffing and light or dark meat as 
preferred. 

If it is necessary to divide the bird further, you may proceed 
as in the directions for carving fowl. 


25 


[Ph OAST GOOSE. Insert the fork firmly across the ridge of 

the breast bone; carve even slices, not too thick, or too 
thin, from the breast in the direction of the line Bto C. Begin 
near the wing and cut the whole length of the breast, cutting 
down to the bone each time. Insert the 
knife under the meat at the end of the 
breast and remove the slices from the 
bone. To get at the stuffing cut around 
the line A, A, A, and remove it with a 
spoon. The thigh being considered one of the best parts, it 
may be removed by separating the thigh joint, which is tougher 
and lies nearer the backbone than in other fowls. 





pyoest DUCK. If the bird is a young duckling, it may be 
carved like a fowl, viz.: by first taking off the legs and 
wings, but in cases where the duckling is very small, the leg 


26 


and wing together will not form too large a portion for one 
person. After the legs and wings are disposed of, the remain- 
der may be carved same:as a fowl. When the duck is large, it 
is better to carve in the same way as a goose. Cut slices from 
the breast, commencing close to the wing. If the legs and 
wings are wanted, it may be remarked that the legs of a duck 
are placed far more backward than those of a fowl; this is the 
only difference worth mentioning. The stuffing is not often 
desired; if it is, it may be found by cutting across the breast. 


\MyLp DUCK. As game is usually served as a dainty, only 

those parts are served which are considered the primest 
and best flavored. Of duck and other 
wild fowl, only the breast is served to epi- 
cures, and slices are cut from this, in the 
direction of A to B. If necessary, the 





27 


leg and wing can be taken off by passing the knife from 
C to D. 


P Haein 1. Carry the knife sharply from D to E, 

entirely through the bird, cutting it into two equal parts. 

D The bones are thin and can easily be divided with a 
sharp knife. 

2. If it is desired to make three portions of the 
bird, a wing may be cut off with the leg on either 
side, thus serving two guests, and there will still be 
sufficient meat left on the breast to serve for a third 
portion. 

3. If the bird is quite large and four portions are 
wanted, insert the knife at A and cut to B and C 
and then divide each part in two pieces. 






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m ee ees 
a i> i 
r ia ¥: 
a ? 
4 é 
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28 


1 eae eratant WOODCOCK AND GROUSE. These 

birds if large enough, may be carved same as a fowl; 
otherwise carve in one of the ways described for Pigeon, 
according to the size of the birds and the number of portions 
required for each. 


'P' HEASANT. Fix the fork in the centre of the breast, and 
carve slices to the bone along the line A-B. Take off 
the legs and wing as in carving a fowl, then 
separate the slices you have previously cut 
from the breast. The breast and wings are 
the most delicate parts, although the leg is 
sometimes appreciated for its high flavor. 





[pyOAst HARE. First cut slices from each side of the 
= backbone, in the direction of the lines Cto D. These 


29 


slices are the prime part of the animal. Disengage the leg by 
cutting around the line marked E-F. Take the shoulders off 
by passing the knife round from G to H. Now divide the back 
by cutting entirely through the spine at A-B. 
The point of the knife will find a joint where 
the back may be readily penetrated. It is 
. , not usual to serve any bone when helping 
hare; the flesh should be sliced from the bony 

parts. As hare is naturally dry plenty of 
gravy should be given with each portion. Stuffing is also 
served. 





ppyeeet. Remove the shoulders and hind legs same as 

described for hare. Place the fork in the middle of the 
back and cut slices from each side of the loin parallel with the 
backbone. The loin is the choicest part. 


30 


bees OF VENISON. As indicated by the cut, this 

= joint resembles a haunch of mutton, and is quite as easy 
to carve. Cut down to the bone from 
D to C; cut slices, medium thick, along 
the haunch as indicated by the line A to 
B. Carve rapidly and serve quickly, as 
venison if chilled soon loses much of its flavor. Serve each 
guest with part of the fat and the gravy. 





Note. Leg of Venison is carved same as Leg of Mutton. Saddle of 
Venison same as Saddle of Mutton. Loin of Venison same as Loin of 
Mutton, Lamb or Veal. Always carve and serve Venison as quickly as 
possible for reason given above. 


31 


Fish 


fa" KNIFE. Fish should be carefully helped with a 
broad, silver fish server, which, not being sharp, pre- 
vents the flakes from being broken. 





M eevee First remove the head at C-C and the tail 

at A—A, and put them aside; then divide the fish down 
the back by inserting the knife from A to 
C. If the fish is large enough to give 
four portions, divide the halves at B. 





32 


S Bapeger First run the knife down to the bone, along the 

side of the fish from A to B,and alsofromC to D. Then 
help the thick part, in thick slices, from A to 
B and the thin part from E to F. A slice 
from the thick part should be accompanied 
by a small piece from the thin part, which 
contains the fat of the fish. 





(@jon’s HEAD AND SHOULDER. Run the knife along 

the centre of the side of the fish, from D to B, down to 
the bone; then carve in unbroken slices down- 
wards from D to E, or upwards from D to C, as 
shown in the diagram. The parts about the 
backbone and shoulders are most esteemed. The 
sound, which lines the under side of the back- 
bone, is considered a delicacy. Some people care for the 





33 


tongue and palate, for which a spoon must be inserted in the 
mouth. The jelly part is liked by some and may be found 
about the jaw. 


[BAKED FISH. Blue Fish, Shad, Small Salmon, Had- 

dock or Bass, etc., when baked in the usual way and 
placed on the platter on its side, should be cut through to the 
backbone, but not through it, cutting such sized slices as may 
be desirable. Slip the knife under and remove the slices from 
the bone. When the fish is all removed from the top, take 
away the backbone and divide the lower portion. 


ggjuRsor. The under side of this fish is the best and 
should be placed uppermost on the dish. Run the knife 


34 


from A to B, quite through to the bone; 
cut regular slices downward, from C to E, 
and upward from CtoD. After helping 
all of that side, remove the backbone and ¢ 
serve the other side similar to the first. 











Posenecee, 


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aemennsn., 
ie 


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I, moor oraree= 


FINIS. 


Norte. Brill, Soles, Plaice and flat fish in general may be served same 
as Turbot. 
35 





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